If you adore treats that combine rich, creamy textures with just the right amount of sweetness and a hint of saltiness, then you are absolutely going to fall in love with this Salted Caramel Cheesecake Cookies Recipe. These cookies deliver the perfect marriage of buttery browned butter and graham cracker crunch, crowned with luscious cheesecake frosting and a decadent caramel drizzle. Every bite feels like a warm hug, balancing gooey sweetness with a subtle salty kick that keeps you coming back for more. Trust me, once you try this recipe, these cookies will become your new favorite indulgence to bake and share.
Ingredients You’ll Need
These ingredients are wonderfully simple yet thoughtfully bring together every element of taste, texture, and visual appeal in this cookie recipe. Each item plays its part in crafting cookie perfection from the golden-browned butter to the creamy frosting and that irresistible caramel topping.
- ½ cup salted butter (browned and cooled): The star of the cookie base, browned butter adds a nutty depth you cannot get from regular melted butter.
- ¾ cups brown sugar: Adds sweetness with a touch of molasses flavor that enhances the cookie’s moistness.
- 1 large egg: Binds all ingredients while adding tenderness to the cookie dough.
- 1 teaspoon vanilla: Infuses warmth and a lovely aromatic sweetness into every bite.
- ½ teaspoon baking powder: Gives just enough lift to make the cookies soft but not cakey.
- ½ teaspoon baking soda: Balances pH for tenderness and browning.
- ½ teaspoon salt: Highlights all the sweet and savory flavors perfectly.
- ¼ teaspoon cinnamon: A subtle spice that complements the caramel and cream cheese beautifully.
- 1 cup all-purpose flour: The structural foundation of the cookie, providing just enough chew.
- 7 sheets of graham crackers (1 cup, crushed): Adds a crunchy texture and classic flavor contrast.
- 4 ounces cream cheese (room temperature): The key to that dreamy cheesecake frosting.
- 3 tablespoons salted butter: Used in the frosting for smooth richness.
- 1 teaspoon vanilla bean paste or vanilla extract: Enhances the cream cheese frosting’s flavor with a pure vanilla boost.
- Pinch of salt: Balances the sweetness in the frosting, just like in the cookie.
- 1½ cups powdered sugar: Sweetens and thickens the cheesecake frosting to luscious perfection.
- Caramel sauce (for topping): The crowning glory that adds gooey sweetness and a silky finish.
- Flaked salt (for topping): Finishes the cookies with that satisfying salty crunch to elevate every bite.
How to Make Salted Caramel Cheesecake Cookies Recipe
Step 1: Brown the Butter
Start your cookie journey by browning ½ cup of salted butter in a medium saucepan over medium heat. This step is magical as the butter melts, foams, then gently turns a golden brown—releasing a nutty, toasty aroma that promises flavor depth. Keep a close eye and stir continuously to avoid burning, because this browned butter sets the stage for an irresistibly flavorful cookie. Once browned, pour the butter into a bowl and let it cool completely, speeding up the process by chilling in the fridge or freezer if you like.
Step 2: Preheat the Oven and Prepare Baking Sheets
While your butter cools, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure your cookies bake evenly and can be removed easily without sticking.
Step 3: Mix the Wet Ingredients
In a medium bowl, combine the cooled browned butter with ¾ cup of brown sugar, mixing until smoothly blended. Beat in the egg and vanilla extract next, stirring until the mixture looks light, creamy, and beautifully combined. This wet mixture is what gives your cookies their soft, chewy character.
Step 4: Incorporate the Dry Ingredients
Slowly add in the baking powder, baking soda, salt, cinnamon, flour, and crushed graham cracker crumbs. Stir until just combined—you want all the dry ingredients to harmonize without overworking the dough to keep your cookies tender and slightly crumbly with just the right crunch.
Step 5: Scoop and Shape the Cookies
Using a 3-tablespoon cookie scoop or a large spoon, portion the dough into large balls. Place five to six dough balls per baking sheet, then gently roll and flatten each cookie just a bit to prepare them for even baking. The generous size means these cookies will be sturdy enough to hold quite a bit of delicious topping.
Step 6: Bake to Golden Perfection
Pop the cookie sheets into your preheated oven and bake the cookies for 10 to 12 minutes. Look for a golden brown edge which tells you these beauties are cooked through but still tender inside. After baking, allow the cookies to cool completely on the sheets—this makes frosting easier and prevents melting.
Step 7: Prepare the Cheesecake Frosting
While the cookies cool, whip together the cream cheese and 3 tablespoons of salted butter in a medium bowl until completely smooth and creamy. Add the vanilla bean paste or vanilla extract and a pinch of salt, then gradually whisk in powdered sugar until your frosting reaches the perfect spreadable consistency—rich, silky, and sweet with a subtle tang.
Step 8: Assemble and Finish with Caramel
Spread a generous dollop of the cheesecake frosting atop each cooled cookie. Drizzle caramel sauce in a pretty swirl over the frosting, then finish off with a sprinkle of flaky salt to balance the sweetness and add that irresistible finishing touch. Ready to enjoy!
How to Serve Salted Caramel Cheesecake Cookies Recipe
Garnishes
Go beyond the flaked salt by adding chopped toasted pecans or a light dusting of cinnamon on top. These additions bring extra texture and layers of flavor that make each bite exciting and unique.
Side Dishes
Pair your salted caramel cheesecake cookies with a glass of cold milk or a scoop of vanilla bean ice cream to complement the sweetness and add refreshing creaminess. For an adult twist, a cup of coffee or spiced chai works beautifully to highlight the caramel’s warm notes.
Creative Ways to Present
Arrange several cookies on a beautiful platter, drizzle extra caramel sauce over the top, and scatter edible flowers or mint leaves for a festive touch. You can even sandwich frosting and caramel between two cookies to create decadent cheesecake cookie sandwiches perfect for parties or special treats.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness. The frosting will remain soft and luscious, and the cookie’s chewy texture will stay intact. For longer storage, refrigeration is fine but bring cookies back to room temperature before serving for best taste.
Freezing
You can freeze baked cookies without frosting by placing them in a single layer on a baking sheet to flash freeze, then transferring them to a freezer-safe container or bag. Freeze for up to three months. When ready, thaw completely then frost and caramelize as usual for freshly enjoyed treats.
Reheating
To bring your cookies back to life, warm them gently in the oven at 300 degrees Fahrenheit for about 5 minutes. This softens the cookie and slightly melts the caramel, reviving their freshly baked charm without damaging the frosting.
FAQs
Can I use regular butter instead of salted butter?
Yes, but remember to add about ¼ teaspoon of salt to compensate for the unsalted butter. Salted butter enhances the caramel flavors and balances the sweetness, so it’s preferred for this recipe.
What if I don’t have graham crackers?
You can substitute with digestive biscuits or similar mildly sweet, crisp cookies. They’ll add a nice crunch and flavor, although there may be a slight variation in taste.
How long do these cookies stay fresh?
Properly stored in an airtight container, these cookies maintain their best flavor and texture for up to three days at room temperature, making them ideal for making ahead of parties or occasions.
Can I make the frosting ahead of time?
Absolutely! Make the cheesecake frosting a day in advance and keep it refrigerated. Before frosting your cookies, give it a good stir to restore its creamy texture.
Is there a way to make these cookies vegan?
Swapping butter with vegan alternatives and using a dairy-free cream cheese could work, but browning vegan butter can be tricky and the flavor may differ slightly. Experimentation is encouraged for those wanting a vegan twist on this indulgent recipe.
Final Thoughts
There is something truly special about the Salted Caramel Cheesecake Cookies Recipe that makes every baking session feel joyful and every bite pure bliss. Whether you’re sharing with loved ones or indulging yourself, these cookies elevate any moment with their rich flavor and delightful texture. Give them a try—you’ll soon see why they’ve earned a top spot among my favorite treats to make again and again.
Print
Salted Caramel Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 11 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Salted Caramel Cheesecake Cookies combine the rich, nutty flavor of browned butter with a luscious cream cheese frosting and a drizzle of caramel sauce topped with flaky sea salt. Perfectly soft and chewy with a hint of cinnamon and the crunch of graham cracker crumbs, these cookies deliver a delightful blend of sweet and salty flavors in every bite.
Ingredients
For the Cookies
- ½ cup salted butter (browned and cooled)
- ¾ cups brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup all-purpose flour
- 7 sheets graham crackers (crushed, about 1 cup)
For the Frosting
- 4 ounces cream cheese (room temperature)
- 3 tablespoons salted butter
- 1 teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- 1½ cups powdered sugar
For Topping
- Caramel sauce (for topping)
- Flaked salt (for topping)
Instructions
- Brown the Butter: Melt ½ cup of butter in a medium saucepan over medium heat. Continue cooking past the boiling point, stirring frequently, until the butter turns golden brown and emits a nutty aroma. Be careful not to burn it. Once browned, pour into a bowl and let it cool, accelerating cooling in the fridge or freezer if desired.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the cooled browned butter and brown sugar. Mix well until combined. Add the egg and vanilla extract and mix until the mixture is light and creamy.
- Add Dry Ingredients: Gradually add baking powder, baking soda, salt, cinnamon, all-purpose flour, and crushed graham crackers to the wet ingredients. Mix slowly until all is incorporated and forms a dough.
- Form the Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Roll them slightly and flatten each just a bit. Arrange 5 to 6 cookies per baking sheet, spacing adequately to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are golden brown. Remove from oven and allow to cool completely.
- Prepare Frosting: While cookies bake, beat together cream cheese and butter in a medium bowl until smooth. Add vanilla bean paste or vanilla extract, a pinch of salt, and powdered sugar. Continue mixing until smooth and creamy.
- Decorate Cookies: Once cookies are cooled, spread or pipe the cream cheese frosting on top. Drizzle with caramel sauce and sprinkle with flaked salt for a perfect sweet and salty finish.
Notes
- Make sure the browned butter is cooled before mixing with sugar to avoid cooking the egg prematurely.
- The graham cracker crumbs add a unique texture and subtle flavor; finely crush for best results.
- If you prefer less sweetness, reduce the powdered sugar slightly in the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra indulgent touch, warm the caramel sauce slightly before drizzling over the cookies.
